Additives in Almond Milk and How to Make the Real Stuff
Almonds are super nutritious and great for pregnant women who need the extra calcium. I don’t like to eat almonds, though, because nut fiber is irritating to my gut. Almond milk, on the other hand, (juiced, strained almonds) makes a great way to comfortably obtain all their nutrients. But getting your hands on real almond milk isn’t as easy as health food store shelves makes it seem.
Boxed almond milks are full of additives like synthetic vitamins and emulsifiers, so I make my own when I want it (there’s a recipe at the bottom) but since I am so busy I thought it would be pretty cool if I could find some intelligent almond milk supplier, someone who makes it raw and doesn’t include any additives. And wouldn’t you know, I found one!
But he’s in Canada.
So, while I can’t actually get any almond milk from him, I can get his take on what makes store bought almond milk so bad for you.
The following was contributed by Marc Jaoude from Markito Fitness in Montreal Canada.
That’s right friends – commercially sold almond milk, as found at your local health store, is damaging to your health as it stresses your immune system and contributes to chronic disease. Read on to find out why you should only drink homemade Almond Milk (shown below).
Synthetic Vitamins in Store-Bought “Almond Milk”
Here are just some of the harmful ingredients you will find listed on your store-bought “almond milk” carton:
Vitamin A Palmitate – This is a synthetic version of vitamin A that is associated with birth defects and bone fractures while providing zero health benefits. Other side effects of this isolated chemical form of vitamin A include tumor enhancement, joint disorders, osteoporosis, extreme dryness of eyes, mouth and skin, enlargement of liver and spleen, and immune suppression. As an added note, vitamin A toxicity, known as hyper-vitaminosis, always results from consuming too much synthetic “purified” vitamin A and never from naturally occurring vitamin A found from natural food sources. Still haven’t thrown out your store-bought “almond milk?”
Vitamin D2 – This synthetic chemical needs to be avoided at all costs as toxicity occurs easily with ingested synthetic D2. This occurs especially in children. In fact, a single dose of synthetic vitamin D of 50mg or greater is toxic for adults. The immediate effect of toxicity is abdominal cramps, nausea, and vomiting. In time, as toxicity builds, the result is a buildup of irreversible deposits of calcium crystals in the soft tissues of the body that damage the heart, lung and kidneys.*
Calcium Carbonate – This is a non organic, non-living mineral source of calcium and, most of the time, it is just plain chalk! That’s right- you are consuming chalk – the same stuff you use to write on a blackboard. Good luck with that!
Tocopherol Acetate – This is a synthetic man-made version of vitamin E. Studies have repeatedly shown that the human body prefers natural Vitamin E because it retains it at healthful levels while working to quickly excrete synthetic vitamin E.
Synthetic Vitamins Are Not Nutrients!
- Our digestive system does not recognize synthetic man-made vitamins as food.
- When you ingest a synthetic supplement, such as the ones found in “almond milk”, your body reacts as if you have swallowed some foreign toxic chemical. This means that your immune system must combat the enemy invasion. If you keep stressing your immune system in this way it will eventually become too weak to protect you from illness or disease.
- Lastly, since the very beginning of the boom in the supplement industry which included “fortified” and “enriched foods”, the scientific community has known, researched, and shown with every study that synthetic supplements weaken our health. In fact, these chemicals found in your “almond milk,” bread, and cereal boxes are not absorbed nor utilized by your body – instead they act as a burden to your health, even causing withdrawal symptoms when you eliminate them from your diet. Nothing replaces whole food, naturally occurring nutrients that your body naturally recognizes, absorbs, and utilizes as nourishment.
*For more information on all of the synthetic nutrients that you find in your everyday packaged foods I highly suggest that you pick up a copy of “Supplements Exposed” by Dr. Brian Clement. Also, you can read more warnings from the Organic Consumers Association regarding how isolated synthetic vitamins are not recognized or metabolized by the body in the same way as the naturally occurring versions.
Why Home-Made Almond Milk is Your Only Option
Other than toxic synthetic vitamins and minerals, your typical carton of store-bought “almond milk” also contains additives, preservatives, and added sugars. Even if you purchase what claims to be an unsweetened and organic product it will still contain the harmful chemicals that are a disaster for your body. Simply put, there is no healthy choice for almond milk that exists on supermarket shelves today.
Soaked, germinated almonds:
Markito Nutrition in Montreal Canada produces almond milk fresh, using organic, raw almonds that are soaked (germinated) overnight. The soaking disables the naturally present enzyme inhibitors of the nuts so that they can be easily digested by their own enzymes, rather than by pulling the enzymes from your body to digest them.
Furthermore, the almonds we use are truly raw and organic almonds from Europe. Almonds that are cooked or processed not only lose many of their benefits, but can actually become harmful. Almonds labeled raw are not always truly “raw.” Commercially grown almonds in the U.S. (even though labelled as raw) are always sterilized by one of two methods: either using high temperatures (such as steaming) or fumigated with a chemical called propylene oxide. You don’t want almonds that have undergone either of these procedures. Heat treatments destroy many of the life-giving bioactive ingredients in almonds. Propylene oxide is a toxic carcinogen that has been banned for use on food products in Canada, Mexico, and the European Union. The only truly raw almonds available commercially are from Europe and these are the ones we use to make our almond milk.
First we run the almonds through a special masticating juicer that ensures the preservation of nutrients (as opposed to other systems that heat up and over oxidize the almonds) and then we manually strain the milk a final time before sealing your glass jar and giving it to you the very same day that it was produced.
Home-made Almond milk is good for you – synthetic versions will make you sick thus contributing to our “disease care” system.
To read more about the benefits of almonds you may visit our website: Markito Nutrition (Our almond milk is only available locally to our clients. If you live in Montreal, please contact us!)
Almond Milk Recipe
Yield: about 5 cups of almond milk
- 2 cups whole raw almonds
- 6 cups water
- 1 tsp vanilla extract (optional)
- Blender or preferably a juicer
- cheesecloth or fine mesh strainer
Soak almonds overnight. This will soften them and break down the phytates. Drain the water from the almonds and discard.
Juice the almonds. Or you may blend on low speed with 3 of the 6 cups of water, pulsating or turning the blender off periodically to ensure the blender does not overheat.
Strain the mixture using a cheesecloth or fine mesh strainer into another container.
Homemade, raw almond milk will keep 3 or 4 days in the fridge. Freeze the extra.
The left-over almond particulate can be dried out in the oven on the lowest temp with the door cracked open. Use this in place of almond flour in “Paleo” cheat recipes if you are so inclined.
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